Of course! A Hatch Chile Ham Quiche is a fantastic dish, perfect for brunch, lunch, or a light dinner. It beautifully combines the smoky, slightly spicy flavor of Hatch chiles with the savory saltiness of ham, all in a creamy, cheesy custard.
Here is a complete recipe and guide to making a show-stopping quiche.
Hatch Chile & Ham Quiche
This recipe uses a pre-made crust for convenience, but includes instructions for a from-scratch crust if you prefer.
Yields: One 9-inch quiche (6-8 servings)
Prep time: 20 minutes
Cook time: 45-55 minutes
Ingredients
For the Crust:
· 1 unbaked 9-inch pie crust (store-bought or homemade*)
· 1 egg white, lightly beaten (optional, for a crispier crust)
Easy Homemade Crust (if preferred):
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cubed
· 3-4 tablespoons ice water
For the Filling:
· 1 cup diced cooked ham (about 5 oz)
· ¾ cup roasted, peeled, and chopped Hatch chiles (about 2-3 fresh chiles, roasted, or a 4 oz can, drained)
· Note: For mild flavor, use “mild” Hatch chiles. For heat, use “hot” or a mix.
· 1 ½ cups shredded cheese (a mix of sharp cheddar and Monterey Jack is perfect)
· 4 large eggs
· 1 cup whole milk or half-and-half
· ½ cup heavy cream
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ¼ teaspoon garlic powder
· Optional Pinch of smoked paprika
Instructions
Part 1: Prepare the Crust
- If using homemade crust: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just begins to clump. Turn out onto a surface, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Then, roll it out and fit it into a 9-inch pie dish.
- Pre-bake (Blind Bake) the Crust: Preheat your oven to 375°F (190°C). Prick the bottom of the pie crust all over with a fork. Line the crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 15 minutes. Carefully remove the parchment and weights. For an extra step to prevent a soggy bottom, brush the entire warm crust with the beaten egg white and return it to the oven for 1 minute to set. This creates a seal. Set the crust aside to cool slightly. Reduce oven temperature to 350°F (175°C).
Part 2: Assemble and Bake the Quiche
- Layer Fillings in Crust: Spread the diced ham and chopped Hatch chiles evenly over the bottom of the pre-baked crust. Sprinkle the shredded cheese over the top.
- Make the Custard: In a large bowl, whisk the eggs until well beaten. Whisk in the milk, heavy cream, salt, pepper, garlic powder, and smoked paprika (if using) until the mixture is smooth and uniform.
- Combine and Bake: Carefully pour the custard mixture over the fillings in the pie crust.
- Bake: Place the quiche on a baking sheet (to catch any potential drips) and bake at 350°F (175°C) for 45-55 minutes. The quiche is done when the center is just set and a knife inserted near the center comes out clean. The top will be lightly golden brown.
- Cool and Serve: Let the quiche cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to fully set, making for clean slices. Serve warm or at room temperature.
Tips for the Perfect Quiche
· Roasting Fresh Hatch Chiles: If using fresh, place them directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap for 10 minutes. The skin will steam loose and you can easily peel it off.
· Don’t Skip Pre-baking: Pre-baking (blind baking) the crust is the #1 secret to a quiche with a crisp, not soggy, bottom.
· Custard Ratio: The combination of whole milk and heavy cream gives a rich, creamy texture without being overly heavy. You can use all half-and-half if you prefer.
· Customize It:
· Vegetarian: Omit the ham and add sautéed onions or corn.
· Spicier: Add a pinch of cayenne pepper to the custard or use a spicier cheese like Pepper Jack.
· Herbs: Add 1 tablespoon of fresh chopped cilantro or chives for a fresh flavor contrast.
· Make-Ahead: You can blind-bake the crust a day ahead. The fully baked quiche also reheats wonderfully in a low oven (300°F) for 15-20 minutes.
Enjoy your delicious taste of the Southwest